Chicken

Whisk ginger, garlic, soy sauce, sake, and granulated sugar in a bowl
Add chicken to the marinade, stir to coat, cover, and refrigerate at least 1 hour
Heat vegetable oil in a heavy-bottomed pot to 360°F
Line a wire rack with paper towels and prepare tongs
Place potato starch in a bowl
Toss handfuls of marinated chicken in the potato starch to coat evenly
Fry coated chicken in batches in the hot oil until the exterior is medium brown and the chicken is cooked through, then transfer to the paper towel–lined rack
Optionally fry the chicken a second time in hot oil after it cools for extra crispness
Serve the fried chicken with lemon wedges